Saucy Chicken Burrito Bowls

🥘 Ingredients

• big pinch of salt
• butter
  1 tbsp
• chicken
• cilantro
  ½ ounce
• cooking
• half a lime
• half the cilantro
• leftover sauce
• lime
  2 unit
• lime zest
• long green pepper
  2 unit
• minced onion
• oil
  ?
• onion wedges
• pepper
• red onion
  2 unit
• remaining lime wedges
• rice
  1 c
• salsa
• salt
• saucy chicken
• smoky red pepper crema
  4 tbsp
• tex-mex paste
  2 unit
• tomato
  2 unit
• veggies
• water
  1 tsp, ¾ cup, 1¼ cups

🍳 Cookware

• small pot
• small bowl
• medium pan

1. 

   1

   In a small pot , combine rice and water (at this time), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   rice: 1 c, water: ¾ cup, salt
2. 

   2

   While rice cooks, wash and dry all produce. Finely dice tomato . Halve, peel, and cut red onion into ½-inch-thick wedges. Mince one wedge until you about 1 TBSP total. (For 4 servings, mince a few wedges until you have 2 TBSP.) Zest and quarter lime . Core, deseed, and dice long green pepper into ½-inch pieces. Mince cilantro .

   tomato: 2 unit, red onion: 2 unit, lime: 2 unit, long green pepper: 2 unit, cilantro: ½ ounce
3. 

   3

   In a small bowl , combine tomato , minced onion , and juice from half a lime ; season with salt . Add smoky red pepper crema to a separate small bowl. Stir in water until mixture reaches a drizzling consistency.

   tomato, minced onion, half a lime, salt, smoky red pepper crema: 4 tbsp, water: 1 tsp
4. 

   4

   Heat a large drizzle of oil (Use cooking oil) in a medium pan over medium-high heat. Add long green pepper and onion wedges . Season with salt . Cook, stirring occasionally, until softened and lightly charred, ⏱️ timer -9 minutes. Transfer veggies to a plate.

   oil: ?, cooking, long green pepper, onion wedges, salt
5. 

   5

   Add another drizzle of oil to the same pan over medium-high heat. Add chicken and big pinch of salt a big pinch of salt. Cook, stirring occasionally, until browned, ⏱️ timer -18 minutes. Stir in tex-mex paste and water until combined. Bring to a simmer and cook until saucy and chicken is cooked through, 1-2 more minutes. Turn off heat.

   oil, chicken, big pinch of salt, tex-mex paste: 2 unit, water: 1¼ cups
6. 

   6

   Fluff rice with a fork; stir in butter , lime zest , and half the cilantro . Season with salt and pepper .

   rice, butter: 1 tbsp, lime zest, half the cilantro, salt, pepper
7. 7

   Divide rice between bowls and top with veggies , saucy chicken , salsa , remaining cilantro , and any leftover sauce from pan. Serve with remaining lime wedges on the side. TIP: Whenever you're looking for a little pick-me-up, enjoy a RYZE Mushroom Coffee to give your brain and body some delicious benefits.

   veggies, saucy chicken, salsa, cilantro, leftover sauce, remaining lime wedges